First courses


		“Wild caught smoked brooktrout, cripsbread from Huså, whitefishroe and red onion“

		“Grilled scallop, cauliflowerpurée with truffle”

		”Forestbirdsoup served with Oviken Ost, blueberries and preserved sprucesprouts on a loaf of dark sweetened ryebread”

Courses developed with Restaurant Arctura